By John (hobbes) Calandrelli, Fairfield, Connecticut
Pumpkin Cornmeal Pancakes
Ingredients
Ingredients:
Instructions
Scones Direction:
1
Combine dry ingredients in a large mixing bowl
2
Combine pumpkin and eggs in separate bowl
3
Beat the pumpkin and eggs into the dry ingredients
4
Add milk slowly to make a smooth batter.
5
Heat some butter in a frying pan and pour some of the batter in.
6
Swirl the batter around to make an evenly thick pancake.
Cook on both sides until nicely browned (ok, you already knew that)
7
Sprinkle with confectioners’ sugar or my favourite, organic Vermont maple syrup! Ahhhh…fall in Cape Breton!!
Note
I got this recipe over the internet but first had the dish in Mabou last fall.
Pumpkin, Pancakes